Healthy Carrot Cake Pancakes

July 17, 2021 / Lyn Jones / 0 Comments

Fluffy, healthy carrot cake pancakes made right in your blender with delicious spices.  Makes 6

Ingredients
1/2 cup unsweetened applesauce
2 eggs
1/3 cup unsweetened almond milk (or milk of choice)
1 teaspoon vanilla extract
1 tablespoon pure maple syrup (or sub coconut sugar or honey)
1 ½ cups old fashioned rolled oats,
2 teaspoons BP
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Mix-ins:
1 cup shredded carrots (shred with a cheese grater)
¼ cup chopped walnuts or pecans
3 Tab sultanas
For cooking:
Olive oil or coconut oil

1.  Add all of the ingredients (besides the carrots, walnuts & sultanas) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Stir in the carrots, chopped walnuts and sultanas (DO NOT BLEND THESE IN).

2.  Lightly coat a griddle with oil over a medium heat. Once pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and use a spoon to spread them out a bit into circles; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

3.  Flip cakes and cook until golden brown on underside. If you find they are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so they don’t burn. If at any point your griddle starts smoking, it means your pan is too hot.

4.  Wipe skillet clean and repeat with more oil and remaining batter.

How to freeze pancakes

If you want to make your carrot cake pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

GF Breakfast Plum Cake

June 28, 2020 / Lyn Jones / 0 Comments

(https://onlyglutenfreerecipes.com/recipes/)

A buttery moist breakfast cake. But when are you going to eat it, breakfast, brunch, lunch or dinner? It is incredibly delicious! You can make it with plums, peaches, apples or berries.

The cake is made up of two layers, a buttery cake and juicy plums. You can also add a cinnamon streusel topping and make it a three-layer breakfast cake. I did not add the streusel topping because I feel that it doesn’t need it.

 

Ingredients

  • 500g plums, sliced into wedges
  • 1 cup almond flour
  • 1 cup GF all-purpose flour blend, I used this one
  • 1/2 tsp. xanthan gum (do not add if your blend has xanthan gum already)
  • 1 Tab. GF baking powder
  • 1/4 tsp. Sea salt
  • 1/2 cup butter, softened
  • 1/2 cup + 2 Tab. coconut sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk, (dairy-free will also work), at room temperature
  • 1 tsp. Pure vanilla extract
  • 1 1/2 tsp. GF ground cinnamon

    cinnamon streusel topping. (optional)

    • 1/3 cup coconut sugar or brown sugar.
    • 1/4 cup sweet sorghum flour
    • 1/4 cup finely chopped walnuts or pecans.
    • 1/2 tsp. GF ground cinnamon?
    • 3 Tab. Cold butter.

    Combine sugar, flour, nuts and cinnamon. Add cold butter, and using your fingers mix until crumbly.

Instructions

  • Preheat oven to 375 F and line an 8×12-inch baking pan with parchment paper
  • Toss plum wedges with 2 Tbsp. coconut-sugar and cinnamon. Set aside for 15 minutes (releases juices so cake isn’t soggy)
  • In a large bowl, combine flours, xanthan gum if using, baking powder and salt.
  • In a separate bowl using an electric mixer, cream together butter, sugar and eggs. Add milk and vanilla and mix
  • Add wet mixture to dry ingredients and mix to combine
  • Spread the batter into prepared pan and evenly top with plums. Do not add the juices
  • Bake for 35 minutes or until the cake is golden brown. Cool fully in the pan, then slice

 

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